Carrot Gazpacho

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SERVES 2

Soup + Chill? As the weather gets warmer, we like our soups a lil’ bit colder. This Carrot Gazpacho, courtesy of by CHLOE. Contributing Chef Candice Hutchings, is just as healthy as it is easy to make.

And lucky for us, it is packed with all the vegetables and natural coolness, which gives it the perfect light and clean vibes. It also features carrots which are currently in season for May.

What are you waiting for? Go grab these ingredients and get your gazpacho on!

INGREDIENTS

2 cups tomato, chopped

1 avocado

1 cup cucumber

1 large carrot

1 Tbsp extra virgin olive oil

1 clove garlic

juice from ½ lemon

pinch of sea salt

PREP

Ahead of time, you can dice the tomato, peel and chop the cucumber and peel and slice the carrot.

Lastly, mince the garlic and set aside.

METHOD

Place all ingredients in a high-speed blender or food processor and blend until mixed well.

Once well mixed, let soup chill for 30 minutes (minimum).

NOTES + SERVING TIPS

Serve this summery soup chilled and enjoy with raw crackers, croutons or any of your favorite toppings + garnishes.